How to make roasted pork noodles
Main ingredients
Adequate amount of high-gluten flour, appropriate amount of pork belly
Accessories
Eggs The right amount of salt
The right amount of water The right amount of ginger
The right amount of garlic The right amount of dried red pepper
The right amount of dried Sichuan peppercorns The right amount of star anise
The right amount of cinnamon and bay leaves Appropriate amount
Appropriate amount of peanut oil, appropriate amount of cooking wine
Appropriate amount of brown sugar, appropriate amount of dark soy sauce
How to make braised pork noodles
1. Braised pork: first Fry the sugar color: Heat oil in a pan, add a spoonful of brown sugar, stir over low heat with a spatula until the brown sugar becomes fine bubbles (as shown in the second picture on the right), quickly cut into pieces Pour the pork into the pot and stir-fry.
2. Turn up the heat and brown the meat, add ginger, garlic, dried red pepper, dried Sichuan peppercorns, star anise, cinnamon and bay leaves into the pot and stir-fry, add cooking wine and cook until fragrant, add Add salt and a little dark soy sauce and continue stir-frying.
3. Fry the meat until the surface is slightly browned, then pour water to cover the meat. (Because we still need to make thick noodle soup, you can add more water, and it doesn’t need to be dried out in the end.)
4. Cover the pot, bring the water to a boil and simmer for about 40 minutes. Don't drain the soup, keep some for noodle soup base.
5. Noodles: According to the ratio of 2.5 cups of bread flour, 1 cup of water, 1 whole egg, and 1 teaspoon of salt, knead the noodles evenly, cover with a wet towel, and mix well. 20-30 minutes. This ratio is the strongest hand-rolled noodle ratio I have found after trying it many times! Haha
6. After rolling it out slightly, use a noodle machine to press it into a dough sheet, and then cut it into wide noodles.
7. Boil the water and add the noodles. After it boils, pour a cup of cold water. Once it boils again, put it into a bowl.